Ingredients
- 2 clove garlic
- 2 tbsp ginger
- ¼ pack fresh coriander
- ½ x lime
- 1 tsp sriracha
- 3 tbsp soy sauce
- 150 g peanut butter
- 1 dl water
- 1 x red onion
- ½ x red pepper
- 1 x carrot
- ½ pack kale
- 1 tbsp sesame seeds
Method
- Start by making the satay sauce. Chop garlic, ginger and half of the coriander. Add to a blender along with lime juice, sriracha, soy sauce, peanut butter and water. Blend for about 20 seconds.
- Thinly slice red onions and bell pepper, and grate the carrot.
- Rinse the kale in cold water, and massage the kale with your hands. This makes it softer, easier to chew, and less bitter.
- Combine the kale and chopped vegetables, and stir through ⅓ of the satay sauce. Top the salad with extra coriander and sesame seeds.
- If you follow the weekly menu, set aside the rest of the satay sauce and half of the salad. We'll use these for other dinners later this week.